Questions On Carrie Levin's 'Good Enough To Eat Questions'
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MARGOT ADLER: This summer New York City became the first city in the country to ban artificial trans-fats in restaurants. The oils used in baked and fried foods can increase the risk of heart disease. But some New Yorkers wonder if it’s …the government’s job to tell people what to eat to eat. Brad Linder reports.
Brad Linder talks to Carrie Levin
BRAD LINDER: If you walk through a grocery store and stop to read the food labels, you’ll notice a lot of partially hydrogenated vegetable oil. It shows up in shortening, margarine, and in many baked goods. For decades restaurants have used these oils to make everything from French fries to pie crusts. But that’s all changing in New York. And Carrie Levin is not too happy about it.
CARRIE LEVIN: If you don’t like our pie crust, that is one of the things that has trans-fat in it, don’t come here. There is fifteen other places, ours is the best, that’s it.
BRAD LINDER: Levin is the chef and owner of Good Enough to …show more content…
Eat, a comfort food restaurant in Manhattan’s Upper West Side. While preparing a turkey-portobello mushroom meatloaf, Levin explains that she has no problem serving healthier food. It’s just that she is tired of the government getting involved in her business. She says, it started with New York smoking ban.
CARRIE LEVIN: We had banned smoking because our customers didn’t want smoking. So that was my choice to not have it. And then when it went all over New York it was good for us because then people didn’t go somewhere else to smoke, but I still think it is wrong. It is not the government’s job to tell us or tell people what to do.
BRAD LINDER: Levin actually removed trans-fat from her restaurant ahead of schedule. All New York restaurants needed to eliminate trans-fat in fried food this summer, they have until next week to change recipes for baked goods. Levin admits changing ingredients was easy. When a city of eight million people decides to go trans-fat-free it’s a no-brainer for Crisco and other shortening and oil providers. This year they began offering trans-fat-free products to restaurants. That’s even made the transition easy for chefs like Jeffrey Nathan. He’s the chef and CEO of Abigail’s, an upscale Kosher restaurant that serves no dairy products. That means he couldn’t have replaced the shortening in his pie crusts with butter. But Nathan thinks that his customers are able to make their own choices. He says that no-one who orders a pie, expects it to be healthy.
Questions
1.
What is Carrie Levin’s attitude about the trans-fat ban? What is her attitude about the government?
Carrie Levin is not too happy about the trans-fat ban and thinks that it is not the government’s duty to people what to do; she thinks the government is interfering with their business.
2. This is a story about the Trans-fat ban in New York City. Why does Levin talk about smoking? What is the purpose?
Levine talks about smoking because it is also banned in New York restaurants. Levine is using smoking to emphasize the assertion that it is not the government’s duty to tell people what to, but rather, it is up to the people to decide what they want.
3. What does Levin do in response to the ban that some might consider surprising?
In response to the ban, Levine despite criticizing the ban, removes trans-fats from her restaurant long before schedule. She surprisingly tells those who do not like it, not to go to her restaurant
Brad Linder talks to Jeffrey
Nathan
Note:Jeffrey Nathan is introduced in the previous paragraph
JEFFREY NATHAN: If you’re sitting down and having a pie and then asking, you know— I mean, that’s like the person coming in and they’re getting the big --- and asking let me have a diet coke, you know, I feel a little better having a diet coke but I am eating forty thousand calories on my hamburger. It’s perception, Everything’s perception.
BRAD LINDER: And while Nathan’s Trans-fat-free pies taste just the same as before, he says they’re higher in saturated fat.
JEFFREY NATHAN: We’re enacting a law to keep people from having Trans-fat because it is bad for you; and it is, it is bad for you, it’s just as bad for as smoking a cigarette and drinking alcohol. But saturated fat is also a killer, so I will be increasing saturated fat and not giving you Trans-fat; so everyone will be happy, but we are fooling the consumer.
Questions
1. Explain the example Jeffery Nathan uses to illustrate the idea that “Everything’s Perception.”
Jeffrey illustrate the idea that “Everything is perception” stating that someone eating a forty thousand calories hamburger, and taking a diet coke knows that he/she need to watch his/her diet.
2. Jeffery Nathan says “…but we’re fooling the consumer.” Who does he think is being fooled? Consumer
3. Listen to Brad Linder’s introduction of Jeffrey Nathan again. Brad reports what Jeffrey thinks of “choices” and the customer. What does Brad report?
Brad Linder talks to Lynn Silver
BRAD LINDER: But Assistant New York Health Commissioner Lynn Silver says that trans-fat is far more dangerous than saturated fat. But both fats can coagulate and raise your blood cholesterol level, Trans fat also lowers your good cholesterol. And so obviously there is an easy way to fix that.
LYNN SILVER: Trans-fat, artificial trans-fat, which is, you know, about 80 percent of the trans-fat you eat, is something artificial that is added to our diets; and just as it was added to our diets, it can easily come out of them.
Questions
1. Based on Lynn Silver’s brief conversation with Brad Linder, would she say in response to Jeffrey Nathan?
She would say that it is easy to fix the problem or danger caused by trans-fats since it is artificial.
Brad Linder talks to Sean Hubberty & an unidentified male
BRAD LINDER: Silver says for the most part New York restaurants have been complying with the law and restaurant patrons have barely noticed the change. But not everyone agrees. New York office worker Sean Hubberty supports the trans-fat ban, but he says it’s taken its toll on McDonald’s French fries.
SEAN HUBBERTY: They’re not quite as juicy as they were before, but I don’t have it enough to really care.
UNIDENTIFIED MALE: And, you know, the way they do their fries, they slice them so thin there’s more oil than fries, I think, right?
SEAN HUBBERTY: Yeah, and then they fill it half-way filled anyway. And I haven’t had any complains with their fries for the last 20 years.
BRAD LINDER: But as with anything food-related, it’s all a matter of taste.
UNIDENTIFIED MALE: I think McDonald’s does an awesome job with French fries.
Questions
1. How does Sean Hubberty think the new law (the Trans-fat ban) has affected McDonald’s?
He thinks that, as a result of the trans-fats ban, McDonald’s French fries are not quite as juicy as they were before.
2. Compare Hubberty’s view to the unidentified man’s
They both think that the trans-fats ban have not affected the taste of McDonald’s French fries much.
Brad Linder talks to Michael Spinelli
BRAD LINDER: Michael Spinelli says he hasn’t noticed any change in the taste of French fries. He’s the regional chef for Au Bon Pain Cafés in New York, New Jersey, and Philadelphia. Sitting down in a Manhattan café, Spinelli confesses that McDonald’s fries are a guilty pleasure. Like McDonald’s and every other restaurant in New York, Au Bon Pain has been developing new recipes, but it hasn’t been easy; in some cases, it takes five or six ingredients to replace shortening or margarine. And some recipes just didn’t work at all.
MICHAEL SPINELLI: For an example, we had an apple strudel and a cherry strudel that had trans-fat in it and we just couldn’t engineer it out. So we just discontinued it.
BRAD LINDER: Au Bon Pain has been working on removing trans-fat for more than four years long before New York passed it law. The company saw a national trend shaping and decided to be ahead of the curve. There are more than 200 Au Bon Pain cafés in the U.S. and each one serves dozens of soups, salads, and bakery items. Changing ingredients will cost the company about a million dollars a year
MICHAEL SPINELLI: Trans-fats are cheaper and you are going to spend more money to do things the way - without trans-fats. It’ll affect you pocket, affect your profit. But in the long run, it’s a good law and as food service professionals it’s our duty to serve customers good wholesome food.
BRAD LINDER: That doesn’t mean you can’t still get muffins or cookies at Au Bon Pain.
They’ll just be trans-fat-free, and by next summer the same will be true for every restaurant, café and bakery in New York City. For Justice Talking, I’m Brad Linder in New York.
Questions
1. What has been Spinelli (and Au Bon Pain Café’s) experience in trying to adapt to not using trans-fat?
Developing of new recipes, which hasn’t been easy; and has been expensive in some cases, some recipes just didn’t work at all.
2. What trend did Au Bon Pain see, how did they respond to it, and what impact has that had on the company?
Au Bon Pain saw the trend moving away from using trans-fat in making foods. It responded by trying to remove trans-fats from its foods by developing new recipes.
3. What is Spinelli’s attitude about the law?
Spinelli thinks trans-fats are cheaper and working without them will cost more money and affect profits; he however concedes that the ban is a good law that would ensure good, healthier, and wholesome foods.
My Opinion
The law enacted in New York city banning the use of artificial trans-fats-the oils used in baked and fried foods- in restaurants is a good law since trans-fats are dangerous and can increase the risk of heart disease. However, I agree with Jeffrey Nathan that just enacting a law to keep people from having Trans-fat is not enough, since, restaurant owner will increase the use of saturated fats, which is also a killer and as such it will just mean ‘fooling the consumer’. Therefore there is need to educate consumers and let them make their own choices. I also share the opinion by Spinelli that trans-fats are cheaper, and it would be expensive for restaurants to work without them; but the ban on trans-fats is an essential law which in the long-run will ensure that consumers get healthier, wholesome, and good foods.
Work Cited
Linder, Brad. New Yorker’s Opinions of the Trans Fat Ban. New York, 2007. SOUND.
Instructor:
Course:
Date:
Assignment
MARGOT ADLER: This summer New York City became the first city in the country to ban artificial trans-fats in restaurants. The oils used in baked and fried foods can increase the risk of heart disease. But some New Yorkers wonder if it’s …the government’s job to tell people what to eat to eat. Brad Linder reports.
Brad Linder talks to Carrie Levin
BRAD LINDER: If you walk through a grocery store and stop to read the food labels, you’ll notice a lot of partially hydrogenated vegetable oil. It shows up in shortening, margarine, and in many baked goods. For decades restaurants have used these oils to make everything from French fries to pie crusts. But that’s all changing in New York. And Carrie Levin is not too happy about it.
CARRIE LEVIN: If you don’t like our pie crust, that is one of the things that has trans-fat in it, don’t come here. There is fifteen other places, ours is the best, that’s it.
BRAD LINDER: Levin is the chef and owner of Good Enough to …show more content…
Eat, a comfort food restaurant in Manhattan’s Upper West Side. While preparing a turkey-portobello mushroom meatloaf, Levin explains that she has no problem serving healthier food. It’s just that she is tired of the government getting involved in her business. She says, it started with New York smoking ban.
CARRIE LEVIN: We had banned smoking because our customers didn’t want smoking. So that was my choice to not have it. And then when it went all over New York it was good for us because then people didn’t go somewhere else to smoke, but I still think it is wrong. It is not the government’s job to tell us or tell people what to do.
BRAD LINDER: Levin actually removed trans-fat from her restaurant ahead of schedule. All New York restaurants needed to eliminate trans-fat in fried food this summer, they have until next week to change recipes for baked goods. Levin admits changing ingredients was easy. When a city of eight million people decides to go trans-fat-free it’s a no-brainer for Crisco and other shortening and oil providers. This year they began offering trans-fat-free products to restaurants. That’s even made the transition easy for chefs like Jeffrey Nathan. He’s the chef and CEO of Abigail’s, an upscale Kosher restaurant that serves no dairy products. That means he couldn’t have replaced the shortening in his pie crusts with butter. But Nathan thinks that his customers are able to make their own choices. He says that no-one who orders a pie, expects it to be healthy.
Questions
1.
What is Carrie Levin’s attitude about the trans-fat ban? What is her attitude about the government?
Carrie Levin is not too happy about the trans-fat ban and thinks that it is not the government’s duty to people what to do; she thinks the government is interfering with their business.
2. This is a story about the Trans-fat ban in New York City. Why does Levin talk about smoking? What is the purpose?
Levine talks about smoking because it is also banned in New York restaurants. Levine is using smoking to emphasize the assertion that it is not the government’s duty to tell people what to, but rather, it is up to the people to decide what they want.
3. What does Levin do in response to the ban that some might consider surprising?
In response to the ban, Levine despite criticizing the ban, removes trans-fats from her restaurant long before schedule. She surprisingly tells those who do not like it, not to go to her restaurant
Brad Linder talks to Jeffrey
Nathan
Note:Jeffrey Nathan is introduced in the previous paragraph
JEFFREY NATHAN: If you’re sitting down and having a pie and then asking, you know— I mean, that’s like the person coming in and they’re getting the big --- and asking let me have a diet coke, you know, I feel a little better having a diet coke but I am eating forty thousand calories on my hamburger. It’s perception, Everything’s perception.
BRAD LINDER: And while Nathan’s Trans-fat-free pies taste just the same as before, he says they’re higher in saturated fat.
JEFFREY NATHAN: We’re enacting a law to keep people from having Trans-fat because it is bad for you; and it is, it is bad for you, it’s just as bad for as smoking a cigarette and drinking alcohol. But saturated fat is also a killer, so I will be increasing saturated fat and not giving you Trans-fat; so everyone will be happy, but we are fooling the consumer.
Questions
1. Explain the example Jeffery Nathan uses to illustrate the idea that “Everything’s Perception.”
Jeffrey illustrate the idea that “Everything is perception” stating that someone eating a forty thousand calories hamburger, and taking a diet coke knows that he/she need to watch his/her diet.
2. Jeffery Nathan says “…but we’re fooling the consumer.” Who does he think is being fooled? Consumer
3. Listen to Brad Linder’s introduction of Jeffrey Nathan again. Brad reports what Jeffrey thinks of “choices” and the customer. What does Brad report?
Brad Linder talks to Lynn Silver
BRAD LINDER: But Assistant New York Health Commissioner Lynn Silver says that trans-fat is far more dangerous than saturated fat. But both fats can coagulate and raise your blood cholesterol level, Trans fat also lowers your good cholesterol. And so obviously there is an easy way to fix that.
LYNN SILVER: Trans-fat, artificial trans-fat, which is, you know, about 80 percent of the trans-fat you eat, is something artificial that is added to our diets; and just as it was added to our diets, it can easily come out of them.
Questions
1. Based on Lynn Silver’s brief conversation with Brad Linder, would she say in response to Jeffrey Nathan?
She would say that it is easy to fix the problem or danger caused by trans-fats since it is artificial.
Brad Linder talks to Sean Hubberty & an unidentified male
BRAD LINDER: Silver says for the most part New York restaurants have been complying with the law and restaurant patrons have barely noticed the change. But not everyone agrees. New York office worker Sean Hubberty supports the trans-fat ban, but he says it’s taken its toll on McDonald’s French fries.
SEAN HUBBERTY: They’re not quite as juicy as they were before, but I don’t have it enough to really care.
UNIDENTIFIED MALE: And, you know, the way they do their fries, they slice them so thin there’s more oil than fries, I think, right?
SEAN HUBBERTY: Yeah, and then they fill it half-way filled anyway. And I haven’t had any complains with their fries for the last 20 years.
BRAD LINDER: But as with anything food-related, it’s all a matter of taste.
UNIDENTIFIED MALE: I think McDonald’s does an awesome job with French fries.
Questions
1. How does Sean Hubberty think the new law (the Trans-fat ban) has affected McDonald’s?
He thinks that, as a result of the trans-fats ban, McDonald’s French fries are not quite as juicy as they were before.
2. Compare Hubberty’s view to the unidentified man’s
They both think that the trans-fats ban have not affected the taste of McDonald’s French fries much.
Brad Linder talks to Michael Spinelli
BRAD LINDER: Michael Spinelli says he hasn’t noticed any change in the taste of French fries. He’s the regional chef for Au Bon Pain Cafés in New York, New Jersey, and Philadelphia. Sitting down in a Manhattan café, Spinelli confesses that McDonald’s fries are a guilty pleasure. Like McDonald’s and every other restaurant in New York, Au Bon Pain has been developing new recipes, but it hasn’t been easy; in some cases, it takes five or six ingredients to replace shortening or margarine. And some recipes just didn’t work at all.
MICHAEL SPINELLI: For an example, we had an apple strudel and a cherry strudel that had trans-fat in it and we just couldn’t engineer it out. So we just discontinued it.
BRAD LINDER: Au Bon Pain has been working on removing trans-fat for more than four years long before New York passed it law. The company saw a national trend shaping and decided to be ahead of the curve. There are more than 200 Au Bon Pain cafés in the U.S. and each one serves dozens of soups, salads, and bakery items. Changing ingredients will cost the company about a million dollars a year
MICHAEL SPINELLI: Trans-fats are cheaper and you are going to spend more money to do things the way - without trans-fats. It’ll affect you pocket, affect your profit. But in the long run, it’s a good law and as food service professionals it’s our duty to serve customers good wholesome food.
BRAD LINDER: That doesn’t mean you can’t still get muffins or cookies at Au Bon Pain.
They’ll just be trans-fat-free, and by next summer the same will be true for every restaurant, café and bakery in New York City. For Justice Talking, I’m Brad Linder in New York.
Questions
1. What has been Spinelli (and Au Bon Pain Café’s) experience in trying to adapt to not using trans-fat?
Developing of new recipes, which hasn’t been easy; and has been expensive in some cases, some recipes just didn’t work at all.
2. What trend did Au Bon Pain see, how did they respond to it, and what impact has that had on the company?
Au Bon Pain saw the trend moving away from using trans-fat in making foods. It responded by trying to remove trans-fats from its foods by developing new recipes.
3. What is Spinelli’s attitude about the law?
Spinelli thinks trans-fats are cheaper and working without them will cost more money and affect profits; he however concedes that the ban is a good law that would ensure good, healthier, and wholesome foods.
My Opinion
The law enacted in New York city banning the use of artificial trans-fats-the oils used in baked and fried foods- in restaurants is a good law since trans-fats are dangerous and can increase the risk of heart disease. However, I agree with Jeffrey Nathan that just enacting a law to keep people from having Trans-fat is not enough, since, restaurant owner will increase the use of saturated fats, which is also a killer and as such it will just mean ‘fooling the consumer’. Therefore there is need to educate consumers and let them make their own choices. I also share the opinion by Spinelli that trans-fats are cheaper, and it would be expensive for restaurants to work without them; but the ban on trans-fats is an essential law which in the long-run will ensure that consumers get healthier, wholesome, and good foods.
Work Cited
Linder, Brad. New Yorker’s Opinions of the Trans Fat Ban. New York, 2007. SOUND.